Clean Eating – Cocina Mariehttp://cocinamarie.com
Real food. Real easy. Real fun.Wed, 19 Dec 2018 00:45:09 +0000en-UShourly1https://wordpress.org/?v=4.9.948462707Best Zucchini & Carrot Bread: Gluten & Dairy Free!http://cocinamarie.com/best-zucchini-carrot-bread-gluten-dairy-free/
http://cocinamarie.com/best-zucchini-carrot-bread-gluten-dairy-free/#respondTue, 09 Jan 2018 17:40:29 +0000http://cocinamarie.com/?p=8198Let me just say that I have nothing against gluten or dairy. I eat both daily and don’t have any issues. That said, I love gluten-free quick breads! Without the gluten (those stretchy strands that develop in wheat flour), the finished bread tends to be more moist, tender and flavorful than the same bread made with wheat flour.

And speaking of flavor, this one has a lot! The recipe is based on an old family recipe for carrot cake that I’ve been making for on my dad’s birthday for years. It’s his favorite :) It has one tablespoon of cinnamon, which sounds like way too much, but trust me — it’s perfect. Together with the brown sugar, four eggs, and hint of nutmeg, you don’t even taste the veggies. And there are a lot of veggies: 4-5 carrots and 2 large zucchini in just four loaves. (I threw in an avocado last time just for fun. Feel free to try it! I had a little trouble getting the loaves cooked through with that muschmoisture, so if you use avocado, be prepared to cook the loaves 60-70 minutes instead of 40-50.)
The greatest thing about this bread is that kids love it. (Or at least some kids love it, haha.) One friend said her daughter “who only eats five foods, none of which are fruits or vegetables” inhaled this bread and asked for more. So if you have a picky eater, this might be worth a try — just make up another name for it, like Sugar Candy Dinosaur Pony Cake or something :) Or get them to help make it; that can increase their willingness to try it, too.The biggest hassle of making this bread is grating the carrots and zucchini. I use my food processor and it’s done in just a few minutes. If you do it by hand, be prepared to break a sweat though: Four cups of grated zucchini / carrot is a LOT. But it’s worth it! Love this bread for breakfast or anytime snack with a cup of tea. Lots of flavor, not too sweet, and with all the veggies, oat flour and coconut oil, I feel pretty good about eating it :)

In a large bowl, mix together sugar, eggs, zucchini, carrot and oil. In a separate bowl, mix together gluten free flour, gluten free oat flour, baking soda, baking powder, cinnamon, salt and nutmeg. Add dry ingredients to wet and stir to combine. Batter will be very thick.

Split batter evenly between loaf pans. (Batter will be very thick because coconut oil solidifies as it cools.) If using, sprinkle sugar in the raw on top of batter in each pan. Place loaf pans on large baking sheet and place baking sheet in oven. Bake at 350 degrees for 40 to 50 minutes, or until toothpick inserted into the center comes out clean. Remove from oven and cool.

To remove loafs from pans, run a butter knife around the edges of the inside of the pan to loosen the loaf. Gently loosen the bottom of the loaf as well. Turn the pan sideways with one hand underneath until loaf falls out into your hand. Place loaf on wire rack to continue cooling. Serve immediately, or wrap in plastic wrap to save or freeze, or give away!

Disclosure: I am an Amazon affiliate. This means that I could earn a dollar or two if you click through my links to Amazon and buy something. That money helps me keep this blog up and running, so if you choose to click through, I appreciate the support very much. With gratitude, Marie

]]>http://cocinamarie.com/best-zucchini-carrot-bread-gluten-dairy-free/feed/08198Weekly Meal Plan!http://cocinamarie.com/weekly-meal-plan/
http://cocinamarie.com/weekly-meal-plan/#commentsMon, 26 Sep 2016 14:50:13 +0000http://cocinamarie.com/?p=7237It’s time to get serious, people. We are totally tapped out here in the Saba household, so I’ve started meal planning and instacarting (more on that below). Last week it worked like a charm!

Have you tried instacart? It feels like an indulgence, but on busy days it’s totally worth it. For $140 in groceries, it costs about $15 for tip and $6 for delivery. As my friend Krista said: If you think about that $21 in terms of all the impulse purchases you did not buy because you weren’t actually at the store, you’re actually saving money!

Now I’m working on a daily to-do list so there’s almost no work to do at dinner time! Will keep you posted :) Also, let me know if you’d like to see last week’s plan and/or some more options!

Actually, there are a lot of things to know, if you’re interested . . . just google “chicken bone broth” and you’ll find tons of books and websites with reams of information about cooking techniques and health benefits of broth.

But, if you’re not that serious about the whole thing, here are what I consider the basics of brothing:

First, get some really good chicken (organic, no antibiotics, no gmos, etc.). You’ll want to get bone-in and skin-on for the most nutrients and flavor. Legs and thighs are cheaper and they make a nice rich broth, so I often use those, but feel free to use split chicken breasts, or a whole frying chicken if you prefer. You can also use a leftover chicken carcass, if you happen to have one. (And on that note, a leftover smoked chicken carcass gives the broth the most unbelievable smokey flavor, so highly recommend trying that sometime!)

Second, cook the chicken at a low simmer for as long as possible. This can be anywhere from 2 to 8 or more hours; basically, the longer and slower the cooking, the better. And although good chicken broth does take a while to cook, it doesn’t require much attention, so you can start it early on a Saturday or Sunday and let it cook all day. (As an alternative, you can cook the broth in your slow cooker on low for 8 hours.)

Third, people say the most nutritious chicken broth is one that “gels” (i.e., turns really thick like jello) after refrigeration. This thickening is a result of the natural gelatin / collagen in the bones and cartilage being released into the broth. (There’s nothing better for your hair, skin, nails and gut, so even if “chicken jello” sounds a bit unappetizing, gelatinous broth is a really good thing!) So don’t be concerned if the broth is solid after chilling in the refrigerator; it will liquefy again when you heat it up.

Fourth, and this is a mistake that I often make, don’t dilute the broth. As the broth cooks, it will reduce a bit and you may be inclined to keep filling the pot with water. Don’t. That’s too much water. I start with about two or three quarts of water and then only add a few cups more, if needed, during cooking. Too much water will weaken the flavor of the broth, and also prevent your broth from “gelling” (the chicken jello thing discussed above).

Fifth, after cooking the broth you’ll want to remove and discard everything solid (onions, garlic, carrots, bay leaf, and chicken bones and pieces). Some people strain their broth to get a really clear, clean final product, but it’s kind of a hassle and I usually don’t. Just season with salt and you are good to go :)

Stay tuned for my next post about all the great ways to use homemade chicken broth!

Place everything in a large stock pot or dutch oven. Set the lid ajar, bring to a boil and then reduce to a simmer over medium-low heat. As foam rises to the top, use a spoon to scoop it off and discard.

Use a spoon to skim the foam off the top

The next step depends on whether you are cooking chicken with meat on the bones, and whether you want to save the meat (for later use in soup, salad, tacos, etc.).

If there is meat on the bones and you want to save it, simmer everything for about 1 hour, or until the chicken is cooked through. Then use tongs to remove the chicken pieces and set them aside to cool. When cool enough to handle, pick the cooked chicken meat off the bones (don’t throw away the bones!!) and store the chicken meat in a separate container. Return the bones to the stock pot and continue to simmer for at least 2 and up to 8 hours. (You can also do this in a slow cooker if you prefer. Cook on low for 8 hours.)

Alternatively, if there is no meat on the bones you are using (e.g., a leftover chicken carcass) or if for whatever reason do not want to save the meat, simply simmer everything for the 2 to 8 hours. (And again, you can do this in a slow cooker if you prefer. Low for 8 hours.) You will discard the meat when you discard the bones later. Although you could still eat the meat after 4 to 8 hours of cooking, it will be very soft (almost mushy) and have minimal flavor.

Some of the water will evaporate during the cooking. You can add 2 or 3 cups more water, as needed, to bring it back up to the original water level, but don’t add much more or you will dilute the broth and lose the rich flavor.

When finished cooking, remove pot from heat and allow to cool to room temperature. Using a slotted spoon, remove all of the solids (bones and pieces, carrot, onion, garlic, bay leaf) from the pot and discard. You may also strain the broth at this point if you wish.

Seasons with salt and then either use in recipes, refrigerate or freeze.

It’s all so cozy I just want to curl up on the couch with Cookie and Muffin. Not “a” cookie and muffin, although those would be nice, too; I’m talking about Cookie and Muffin.

This is Muffin:

This is Cookie:

They are both very soft and cuddly, but generally not at the same time. You see, Cookie and Muffin have a bit of a strained relationship. Cookie (about 3 years old) is just mad that Muffin (about 12 weeks) showed up out of no where, and now Cookie has to share everything with this bat crazy energetic little kitty. So there’s a lot of hissing and growling going on right now.

Fortunately, Mojo (big black Lab) and Muffin are getting along just fine.

He gets a little annoyed when Muffin “captures” his tail, but Labs are suckers for attention, so he’ll take what he can get. Here’s a little video if you want to see them in action …

Well if you didn’t you do now :) Because now you have all these crock-pot recipes to do the cooking for you!

Below are several of my favorite fall crock-pot recipes, plus a recipe for authentic Caldo de Res, and also one for easy no-knead bread. (Because hot fresh bread is EVERYTHING.)

The Barbacoa (better than Chipotle, btw!) and the Caldo de Res take some time, but the others are all great for easy weeknight meals. What are your favorite crock-pot meals? I’m hoping to try some new recipes and would love your suggestions!

Crock-Pot Chicken Tinga Tacos: the tender shredded chicken can be served in corn or flour tortillas, or in a bowl with rice, beans, lettuce, tomatoes, and cheese. For a lower-carb version, try it over salad or wrapped up in a lettuce leaf. Use cilantro-lime sauce as a salad dressing or for dipping. YUM!

Crock-Pot Pinto Beans: The beans look kinda boring but are perfect for adding to nachos, or mashing and spreading on chalupas or inside a tortilla with cheese!

All you need is fresh fish, melted butter and chopped nuts. You can use pistachios as I have below, or whatever you have on hand (mixed nuts, pecans, almonds). Whichever you choose, get the shelled, salted and roasted variety for easy preparation and deeper flavor. Then simply chop up the nuts or grind ’em your food processor. Roughly chopped, not too finely ground, is what you’re going for.

Then place the fish on a parchment-lined baking sheet or in a baking dish (skin side down). You can use salmon as I have below, but feel free to mix it up (cod, trout or tilapia would all be great, too). Drizzle the fish with melted butter, season with a little S&P, and then top with the chopped nuts.

Now bake! 350 degrees for 10-12 minutes, or 12-14 for thicker steaks. Put on some good music, drink a glass of crisp white wine and make a salad or side dish while you’re waiting.

And that’s actually the secret to becoming a really amazing chef … you take soooo long that people are starving and/or drunk by the time the food is ready, and then they don’t care how anything tastes!

Place the fish in a baking dish or on a parchment-lined baking sheet, skin side down. (If your fish does not have skin, that’s fine, too.) Season with a little salt and pepper (remember the nuts are already salted, so don’t need to add a lot more.)

Drizzle the melted butter over the fish. Then evenly sprinkle the pistachios over the fish; use your fingers to gently press the pistachios into each fillet.

Bake at 350 degrees for 10-12 minutes, or 12-14 for thicker steaks. Remove dish or pan from oven. Use a metal spatula to transfer the fish to individual plates. If there is any butter or pistachios left in the baking dish, spoon it evenly over each fillet, and serve :)

I took a challenging recipe that nobody in their right mind would ever make, and made it shorter, faster and easier. And now, with this paired-down recipe, you can make authentic homemade mole in just five simple steps! (Okay maybe you’ll never make it but go ahead and pin it for Christmas Eve dinner.)

And I did the same thing with flan. Flan can be a challenge to make, but with this easier recipe, now you can make authentic homemade flan with just four ingredients! (Go ahead and pin that one for Christmas Eve dinner, too. You never know.)

So you get the idea. I like making recipes quicker, simpler, easier. All good, right? Well let me ask you this: Is it weird that I take my own recipes and make them easier? (I’m all, “Geez, who the heck wrote this encyclopedia of a recipe!? . . . Oh yeah, I did.”)

I’ve done this with my lemon-dill sauce. It actually started as lemon-tarragon sauce, but tarragon was waaaaay too hard to find sometimes, so I switched it to dill and cut out about half of the ingredients (lemon zest? who has time for that?), and now it’s my go-to five-minute sauce for fish and chicken.

And now I’ve done the same thing with spaghetti sauce. It started as a fairly simple recipe in the first place (I even call it Super Simple Meat Sauce for Spaghetti or Lasagna) but then we got a big dog and a second cat and two kids in school and a part-time job, and all of a sudden that “super simple recipe” was not quite as simple as I remembered. For one, I never have Italian sausage or bison in my fridge. So those two ingredients had to go. And how ’bout that extra can of seasoned tomato sauce? Buh-bye. So here’s the new version … my EVEN EASIER Easy Meat Sauce for Spaghetti or Lasagna. Hope you enjoy!

Heat the olive oil in a large Dutch oven over medium heat. Add the garlic; sauté until fragrant. Add the beef in the still-hot Dutch oven. Using a wooden spoon, stir and chop up the meat into small bits as it cooks. Cook meat over medium to medium-high heat until nicely browned.

When we were kids, the heat never seemed as bad. We loved the summers, and especially the beach.

In June or July or sometimes both, our family would pile into the Oldsmobile (emphasis on “old”), and head down to the Texas coast.

Then for three or four days, the six of us would live out of a pop-up camper at an oceanside campground. . . . Okay, it was more of a trailer park. . . . Well, “park” is a bit generous. . . . But as a kid it was AWESOME!

Thirty years later, we still go to the beach every summer. Instead of staying in a pop-up camper (thank everything that is holy), we rent a condo, and revel in all the amenities that a modern hotel has to offer . . . from air conditioning and a pool, to clean towels and cable t.v.!

If you need a break from the heat this summer, you’ll love my recipe for Easy Summer Gazpacho, which requires no cooking whatsoever . . . just a few whirs in the blender or food processor. Serve with salad, bread, olives, cheese and a glass of crisp Sauvignon Blanc for a delicious no-cook dinner! And happy sauna, oh I mean, summer!

Place the cucumbers, bell peppers and cilantro into a the jar of a blender (or bowl of a food processor). Add about ½ of the tomato juice. Process until cucumbers, peppers and cilantro are finely minced. Transfer to a large bowl.

Place the tomatoes in the blender. Add remaining tomato juice. Process until smooth. Transfer to the bowl with the cucumber mixture. Add the red wine vinegar, sugar and salsa. Stir to combine. Season with salt.

Cover and chill for 1-2 hours, or overnight (the longer the better!). Serve cold in individual bowls, topped with a generous drizzle of olive oil, avocado chunks and a wedge of lime.

]]>http://cocinamarie.com/easy-summer-gazpacho/feed/16978My Favorite Summer Soup!http://cocinamarie.com/my-favorite-summer-soup/
http://cocinamarie.com/my-favorite-summer-soup/#commentsWed, 01 Jun 2016 02:15:56 +0000http://cocinamarie.com/?p=6902When Jack was a toddler and he would try to say the word “using,” it always sounded like “losing.”

So, for example, when someone would ask where the phone was, instead of saying “Mama’s using it,” Jack would shout:

“MAMA’S LOSING IT. MAMA’S LOSING IT.”

And because the truth is so funny, I would always burst into laughter. As a mother, I do feel like I am losing it sometimes! Losing my memory, for one.

Like, I used to remember measurements in recipes, and directions to my favorite spots. Not anymore. Now I’m lucky if I can remember to put on deodorant in the morning. (Don’t worry, when in doubt, I always reapply.)

Just this weekend it struck me that it’s been at least a year (or two?) since I’ve made one of my favorite soups. It’s a blended soup made with zucchini, spinach and basil, which may sound like a strange combination, but they’re just lovely together. Promise.

Perfect timing, too: With summer here, fresh zucchini and basil are plentiful in Texas, so this soup is definitely going back on our regular menu!

Here’s the recipe; hope you get a chance to try it :)

Blended Zucchini-Basil Soup

Serves 4 to 6 as a first course

There’s so much to love about this soup! For one thing, the ingredients (onion, garlic, zucchini, spinach, broth, and basil) are all affordable, accessible, and chock-full of vitamins. Even better: The finished product is — at once — light and delicious and warm and comforting. The best part? I think it’s the garnish … the finely ground toasted pecans, which add a rich, nutty flavor, plus extra protein and a satisfying crunch. You can add grated Parmesan cheese, too, for additional yumminess!

While soup is simmering, toast pecans in a dry skillet over medium heat, about 4 minutes, stirring often to prevent burning.

Place toasted pecans in small food processor. Process pecans until finely ground. Transfer to small serving bowl and set aside.

Remove soup pot from heat.

Using a large ladel, transfer half of the soup to the bowl of a large food processor or blender. (Be careful when moving and blending hot liquids!). Process soup until pureed and smooth. Transfer to a separate bowl. Repeat with second half of soup.

Transfer all soup back to the original pot for serving.

Taste soup for seasoning and texture. Season with additional salt as needed. You can also add the remaining 1 cup veggie broth now if you prefer a thinner soup. Then serve soup, warm, in small bowls (or coffee cups!) with a sprinkle of ground pecans (and parmesan cheese, if desired) on top. Store left-over soup in a sealed container in the refrigerator for up to 3 days. During warmer months, soup can be served room-temperature or even chilled, like gazpacho.

We are already thinking about all the things we want to do: go to the beach, get snow cones, swim at night, go fishing, picnic at the pool, make cherry limeade (pictured above) and lots more fun stuff! And with summer so close we can almost taste it, here are five things I’m stocking up on from Trader Joe’s:

Or mash and serve on toast, or toss half in a smoothie, or enjoy right out of the skin with a sprinkle of salt. Bottom line: these are great to have around, and if you follow my tips for ripening and storing, you’ll have a perfectly ripe avocado ready-to-eat any day of the week!

2. Organic Chia Seeds

I love cold smoothies on hot summer days, and these chia seeds are a great way to add extra nutrients to those. With so many health benefits, chia seeds pack a powerful punch. You can use them to make chia pudding, or sprinkle them into homemade baked goods or onto foods like yogurt or cereal. How do you like your chia seeds? I’m always looking for new ideas!

3. Organic Persian Cucumbers

I like traditional cucumbers, but I love these. These little Persian Cucumbers are delightfully crisp, seedless and have a very tender skin, so no need to peel or seed. Try them sliced with a pinch of salt, or tossed into salads. And they’re prefect for little hands to munch on or dip into ranch or easy homemade hummus.

4. Mango Black Tea

This is my favorite iced tea of all time. With just a hint of mango, this tea is smooth and refreshing. Perfect for sipping by the pool, or packing up for a picnic at the beach!

5. Candied Pecans

Pecans aren’t really a summer food, but these are so unbelievably good you’ll want to eat them all year round. They are just barely sweet with a wonderful roasted flavor and a fantastic crispy crunch. I store mine in the freezer and then grab a handful for snacks or toss on salads. They are also perfect in trail mix, or combined with a handful (or five) of dark chocolate chips!

Do you shop at Trader Joe’s? Would love to know your favorite items! What if you don’t have a Trader Joe’s in your area? Avocados, chia seeds and baby cucumbers should all be available at your local grocery. As for the Mango Black Tea and Candied Pecans, you can find those on Amazon here and here, although they are quite a bit more expensive than in the store.

]]>http://cocinamarie.com/5-things-im-loving-at-trader-joes/feed/06788Easy Gluten-Free Egg Casserolehttp://cocinamarie.com/easy-gluten-free-egg-casserole/
http://cocinamarie.com/easy-gluten-free-egg-casserole/#commentsThu, 12 May 2016 16:34:46 +0000http://cocinamarie.com/?p=6730I love easy recipes. And I’m talkin’ “don’t even need to get out a knife” easy. That is this recipe.

For a basic gluten-free egg casserole, all you need are: eggs, milk, shredded potatoes, cheese and a little S&P. Buy the cheese and potatoes already shredded. Do you know about pre-shredded potatoes? Like these by Cascadian Farms:

Or these by Alexia Foods. Find ’em in the freezer section of the grocery store. There are other brands, but many contain artificial flavor and/or additives and preservatives, so check your labels.

If you’re looking for something more exciting than this basic recipe, you can make variations with onions, spinach, ham or sausage. Instructions for each are provided below. (Some require a knife and cutting board, or pan and spatula, but they’re still easy, I promise!) You could also throw in a little garlic or onion powder, dry mustard powder, or chopped fresh or dried herbs. Or use your own creativity! Pickled jalapeños, diced bell peppers, sautéed mushrooms, chopped bacon? All sound good to me!

Egg casseroles are wonderful served straight from the oven (all that melted bubbling cheese on top!). They can also be made ahead and re-heated in individual portions for a protein-packed breakfast, lunch or dinner.

If made in a disposable aluminum pan, egg casseroles are perfect for delivering to families who need a meal, or for taking along to parties, like potlucks, tailgates, birthdays, or showers. For serving, I suggest a simple green salad, a few strips of bacon (cooked like this), or this 5-minute salsa verde. Or all three together! Now all you need is a big ‘ol Bloody Mary and You. Are. Golden. :)

Easy Gluten-Free Egg Casserole

Serves 8 – 10

Ingredients:

Butter or non-stick spray, to grease the pan

6 extra-large cage-free eggs

3/4 cup milk

1/2 cup grated Mexican blend or cheddar cheese, plus 1/2 cup more for sprinkling on top

Mix the 6 extra large eggs, 3/4 cup milk, 1/2 cup grated cheese, and 1 16-oz. package of frozen shredded potatoes in a large bowl. (Check the ingredients on the bag of potatoes — some have salt and pepper and other seasoning already added, so you won’t need to add as much S&P yourself.) Season with a big pinch of salt and a few grinds of black pepper.

Pour mixture into the greased pan. Sprinkle the casserole with remaining 1/2 cup grated cheese. Cover with foil. Bake at 350 degrees for 1 hour. Remove foil and bake for 30 minutes more. Let cool 10 minutes before serving. For easy serving, slice pieces with a sharp knife and scoop out with a cake spatula.

VARIATIONS:

ONION: 1/2 diced medium yellow onion + 1 Tablespoon olive oil. Heat olive oil in a medium-sized pan over medium-high heat. Add the onion; sauté until tender and translucent, stirring occasionally. Remove from heat and set aside to cool. When the onions have cooled, add them to the bowl of egg mixture and stir to combine. Pour mixture into greased pan and follow cooking instructions above.

SPINACH: 8 ounces chopped frozen spinach, defrosted. Frozen spinach retains a lot of water, so after defrosting it, you’ll need to drain it. To drain the spinach, wrap it in two large paper towels. Holding the bundle of spinach over the sink, squeeze the spinach inside the paper towels (similar to squeezing out a sponge) and allow the water to drain out. Add the drained spinach to the bowl of egg mixture and stir to combine. Pour mixture into greased pan and follow cooking instructions above.

SAUSAGE: 1 lb. of all-natural (MSG-free) bulk pork breakfast sausage such as this one + 1-2 tablespoons real maple syrup. Place the sausage in a pan over medium-high heat. As the sausage cooks, break it up into small pieces with a wooden spoon or spatula, and cook until sausage pieces are browned and cooked through. Drain the grease and discard. Pour maple syrup over the cooked sausage and toss to combine. Set aside to cool. When the sausage has cooled, add it to the bowl of egg mixture and stir to combine. Pour mixture into greased pan and follow cooking instructions above.

MAKE-AHEAD TIPS:

You can bake the casserole up to 48 hours in advance. Just bake for the initial 1 hour, covered with foil; then, cool completely and refrigerate. About 45 minutes before serving, remove foil and bake the additional 30 minutes to warm through.

Alternatively, you can bake the casserole for the full 1 hour and 30 minutes, let it cool and then refrigerate the casserole for 4-5 days, cutting out and reheating individual servings as needed.

SERVING IDEAS:

SALAD: Toss mixed greens with a bit of olive oil, white balsamic vinegar and S&P. Add tomatoes, sliced cucumbers, shredded carrots for more color if you wish. Let marinate for a few minutes and then serve alongside a slice of egg casserole.